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Do you know if the hens are really good layers..or so so. ??
 
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Do you know if the hens are really good layers..or so so. ??

You can ask here but right on page 1...

https://www.backyardchickens.com/t/803253/the-buckeye-thread:
:
The Buckeye is a breed of chicken originating in the U.S. state of Ohio. Created in the late 19th century, Buckeyes are the only American Poultry Association (APA) standard breed of chicken known to have been created by a woman, and the only one in the American Class to have a pea comb.

The reason I know a bit about the Buckeye is the controversy about how they were accepted by APA in 1904 and the Chantecler (which could be deemed a Buckeye with a pea comb!) in 1921 (White) and 1935 (Partridge) with self-Buff in the works. Both are in the APA American Class and one could argue that the Chant should have never been accepted as a new breed in the American Class. There ARE breeds that have different combs (Leghorns come to mind; single versus rose combs) as different VARIETIES within an accepted breed and there are different BREEDS accepted that basically have the same SHAPE except for colour type (Rhode Island Whites is one BREED and Rhode Island Reds another BREED) which is like a variety type.
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My argument is that the Buckeye comes in one recognized colour variety (Buckeye) and yet, all BREEDS may be made (and accepted) in all VARIETIES (feather colour, comb types, etc.). I mean I like that the Chantecler is the only Canadian breed of chicken recognized by APA and ABA BUTT (and a big one I have!)...go read the Standard for the Buckeye breed and compare it to the Chantecler breed and basically comb type is the most distinctive difference and males are half a pound heavier...whoop since Bro W (Wilfrid the Oka monk that made the breed of Chanteclers) had a large specimen pound wise than what is accepted in 1921.


This time, these are MY birds...this is what we labelled RED CHANTECLERS (buff x partridge in the F1's = RED)
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Now not exactly a BUCKEYE variety but I do have the eb/eWh grey colour across their feathers (SOP for BUCKEYE Colour - "Undercolor of all sections: Red, except for back which should show a bar of slate")
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F1 Red Chantecler roo a doo doo...BAR OF SLATE


So what to call a buckeye variety in the Chantecler?? ...and what to call a white or partridge variety in the Buckeye?? See where this is going...hee hee...
Love stirring the pot and playing Devil's advocate...fun stuff to get the grey matter working...smokin' indeedy!
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Doggone & Chicken UP!

Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada[/B][/COLOR]
 
Thanks CC .. I've been reading up on them, wanted to see what folks had to say personally..and why didn't I think about going to the buckeye page?!? Everything about chickens is on BYC. Yep! Looks like I may be adding some of these to my laying flock. They are nice looking birds.
 
The Buckeye is a breed of chicken originating in the U.S. state of Ohio. Created in the late 19th century, Buckeyes are the only American Poultry Association (APA) standard breed of chicken known to have been created by a woman, and the only one in the American Class to have a pea comb.

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::Snort::

You want to snort? You should have been present for this morning's cooking fiasco. I attempted to make an early colonial Virginia "Chicken Pye" - 1700s recipe for hearth cooking.

I was done about an hour ago.

BF's comment:
"It's pretty tasty although it needs some taters and corn. You can definitely make it again, but next time don't set the house on fire."
 

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